Best 2 Erichs Emerald Dip Recipes

Erich's Emerald Dip is a vibrant and flavorful dip that is perfect for any occasion. It is made with a combination of mayonnaise, sour cream, cream cheese, and a variety of herbs and spices. Its stunning green color is thanks to the addition of fresh parsley and chives, which also give it a bright and herbaceous flavor. The dip is served chilled and is often accompanied by crackers, vegetables, or chips. This versatile dip can also be used as a spread on sandwiches or wraps, or as a topping for baked potatoes or chicken.

Alongside Erich's Emerald Dip, the article offers a collection of other delectable dips and spreads that cater to diverse tastes and preferences. You'll find recipes for classic crowd-pleasers like Guacamole, Hummus, and Tzatziki, each with its own unique blend of flavors and textures. For those with a penchant for spicy dishes, there's the fiery Jalapeño Popper Dip and the tangy Buffalo Chicken Dip. If you're looking for something creamy and cheesy, try the irresistible Spinach Artichoke Dip or the rich and flavorful French Onion Dip. For a lighter option, the Cucumber Dill Dip is a refreshing choice, while the zesty Salsa Verde adds a vibrant touch to any dish. With this comprehensive collection of dips and spreads, you'll have the perfect accompaniment for any gathering or snacking occasion.

Check out the recipes below so you can choose the best recipe for yourself!

EMERALD ISLE DIP

Emerald Isle Dip image

For Nancy Citro, providing her popular appetizer for get-togethers has become a necessity. She pens from Cape Coral, Florida, "Friends joke that they won't go to parties unless I bring my dip. And I've lost count of how many times I've written down the recipe for people! Nancy likes to serve her snack with extra bread for dipping.-Nancy Citro, Cape Coral, Florida

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

2 cups mayonnaise
2 cups sour cream
1 package (2 ounces) thinly sliced deli corned beef, finely chopped
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 tablespoons dill weed, divided
1/2 to 1 teaspoon seasoned salt
1 round unsliced loaf (1 pound) sourdough or rye bread
Assorted vegetables and crackers

Steps:

In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.

Nutrition Facts :

ARTICHOKE AND SPINACH DIP

Artichoke and Spinach Dip image

Provided by Emeril Lagasse

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned
10 to 15 small corn tortillas, cut into fourths
Vegetable oil, for frying

Steps:

Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.

Tips:

Soften the cream cheese: Bring the cream cheese to room temperature before using to ensure it mixes smoothly and evenly. This will help create a creamy and lump-free dip.
Use high-quality sour cream: Choose a sour cream with a high fat content (at least 20%) for a richer and more flavorful dip.
Chop the green onions finely: Small pieces of green onions will distribute evenly throughout the dip and provide a nice pop of flavor in every bite.
Use fresh herbs: Fresh herbs like chives, dill, and parsley add a vibrant flavor and aroma to the dip. If you don't have fresh herbs on hand, you can substitute dried herbs, but use only half the amount.
Don't overmix the dip: Overmixing the dip can result in a watery consistency. Mix only until the ingredients are combined.
Chill the dip before serving: Chilling the dip for at least 30 minutes before serving allows the flavors to meld and develop. This will result in a more flavorful and satisfying dip.

Conclusion:

Erich's Emerald Dip is a delicious and versatile appetizer that is easy to make and perfect for any occasion. With its creamy texture, tangy flavor, and vibrant green color, this dip is sure to be a hit at your next party or gathering. Whether you serve it with crackers, vegetables, or chips, Erich's Emerald Dip is sure to be a crowd-pleaser. So, put on your apron and give this delightful dip a try – you won't be disappointed!